Try this refreshing combination of local oysters and strawberries as the basis for this mignonette. Recipe by Karen Covey, author of The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.
2 tablespoons shallot, finely minced
2 tablespoons minced strawberries
2 tablespoons Champagne or white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
12 freshly shucked oysters, for serving
- Place shallot, strawberries, and vinegar in a bowl and season with a pinch of salt and pepper. Stir until combined. Cover and chill until ready to serve.
- To serve, add a dollop of mignonette to each oyster just before serving.